 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
Directions:
1. Toss:
2. /2 lb. flank steak, cut in half lengthwise, thinkly sliced against the grain.
3. /4 c. bbq dry rub (such as McCormick's bbq seasoning)
4. Whisk:
5. T. ea. currant jelly and olive oil
6. T. ea. red wine vinegar and dried currants
7. T. stone ground mustard
8. /2 t. prepared bbq rub
9. salt and pepper to taste
10. Combine
11. Romaine
12. c. thin slices of cucumber
13. c . ea. shredded carrot, shredded red cabbage, halved cherry tomatoes, and chopped fresh cilantro
14. bunch scallions, sliced
15. Heat
16. T. olive oil
17. honey roasted cashews
18. Toss steak slices with 1/4 c. rub, set aside
19. whisk jelly, 3 T. olive oil, vinegar, crrants, mustard, and 1/2 t. rub in small bowl. Toss with currant vinaigrette.
20. Heat 2 T. oil in skillet over med-high heat. Sear steak in 2-3 batches, 2 min. per side. Top salad with steak and garnish with cashews.
|
|